March 20, 2015
3 tablespoons gochujang paste (Korean chili paste)
1 tablespoon soy sauce
1 tablespoon dark sesame oil
1 teaspoon rice vinegar
1 teaspoon agave nectar
1 tablespoon neutral vegetable oil (like canola or grapeseed)
1 onion, finely chopped
1 red bell pepper, cut into matchsticks
3 garlic cloves, minced
3 cups (675g) shredded cabbage
1 carrot, shredded
1 cup (225g) thinly sliced mushrooms
3 cups (675g) cooked brown rice
1/2 English cucumber, peeled and cut into matchsticks
1 tablespoon toasted sesame seeds
1. In a bowl, combine the gochujang paste, soy sauce, sesame oil, vinegar, and agave. Stir to mix well. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion, bell pepper, and garlic and stir-fry for 3 minutes. Add the cabbage and carrots and stir-fry 2 minutes longer. Stir in the mushrooms and stir-fry 1 minute, then add the reserved sauce and cook, stirring to coat. Add the cooked rice and cook, stirring, until well mixed and heated through.
3. To serve, spoon the rice and vegetable mixture into bowls and top with cucumber and sesame seeds. Serve extra gochujang sauce and soy sauce on the side.